Sushi Chef II

Winston-Salem, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $17.50 - $20.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Dental Insurance

Retirement Plan

Employee Discounts

Career development opportunities

team environment

Job Description

Hana Group North America is a renowned company specializing in delivering authentic and high-quality Japanese cuisine, with a strong emphasis on sushi. Committed to excellence and customer satisfaction, Hana Group has established itself as a leader in the food service industry, providing exceptional dining experiences through its various restaurant and kiosk operations across North America. The company's focus on culinary craftsmanship and innovative food preparation techniques ensures that every dish meets the highest standards of quality, freshness, and presentation. The organization values professionalism, teamwork, and a positive work environment, creating opportunities for career growth and skill development within the culinary field. Hana Group North America is an Equal Opportunity Employer dedicated to fostering diversity and inclusion in the workplace.

The Sushi Chef II role is a critical position within Hana Group's culinary team, designed for highly skilled and experienced sushi professionals who excel in the intricate art of sushi preparation. As a Sushi Chef II, you will be recognized as an expert in knife skills, the fundamentals of sushi rolling, and stringent food safety standards, playing a pivotal role in maintaining the quality and reputation of the brand. Your daily responsibilities will include preparing traditional Japanese sushi rice, expertly chopping, slicing, and filleting various types of fish, and ensuring the cleanliness and safety of your workstation. This position requires an individual who is meticulous about ingredient quality, efficient in resource management to minimize waste, and capable of thriving in fast-paced environments while consistently upholding kiosk quality standards.

In addition to your culinary expertise, you will lead by example at the sushi bar, overseeing necessary preparations, ensuring smooth operational flow, and delivering excellent customer service by engaging warmly with patrons. You will be instrumental in upholding the company’s mission and core values, fostering a culture of professionalism, respect, and team collaboration. This role offers a dynamic work environment where your passion for Japanese cuisine, commitment to food safety, and operational knowledge will contribute directly to the success of the restaurant. With this position, you have the opportunity to grow within a reputable organization that values your skills and dedication.

Job Requirements

Minimum of two years in the food service industry
Sushi rolling experience required
Excellent knife skills, experienced in cutting large fish for sashimi and nigiri and prepping vegetables for common sushi rolls and garnish
Ability to read, write and communicate in English
Demonstrated professionalism in front of customers and respect for co-workers and workplace
Valid food handler's license with expert knowledge of food safety regulations
Ability to stand for long periods of time
Ability to work under pressure with sound judgement
Encompass the company mission and core values

Job Qualifications

Minimum of two years in the food service industry
Sushi rolling experience required
Excellent knife skills, experienced in cutting large fish for sashimi and nigiri and prepping vegetables for common sushi rolls and garnish
Ability to read, write and communicate in English
Demonstrated professionalism in front of customers and respect for co-workers and workplace
Valid food handler's license with expert knowledge of food safety regulations
Ability to stand for long periods of time
Ability to work under pressure with sound judgement
Encompass the company mission and core values

Job Duties

Expert in cutting, slicing and filleting different types of fish and vegetables
Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard
Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety
Expert understanding of food waste and costs and how it impacts the goals of the kiosk
Creating an expectation for a clean work environment in order to prevent food contamination
Reporting any problems with kitchen equipment to the manager on duty
Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use
Greeting and communicating with customers to ensure that they feel valued as our customer